About this document
Effects of HPP on Carotenoid Stability by vere blanco is a document available to read on EtoBox.
This document summarizes research on the effects of different food processing methods on carotenoid and chlorophyll levels in various vegetables and herbs. Samples of kale, dill, parsley and spinach were subjected to heat steam sterilization (HSS) in an autoclave at 121°C for various times, as well as high pressure processing (HPP) at different pressures and times. Carotenoid and chlorophyll levels were measured before and after processing using HPLC. Thermal HSS significantly reduced lutein, chlorophyll a
- Author
- vere blanco
- Language
- EN